This recipe takes a classic pasta sauce and puts it on crostini.

1 loaf Italian bread or baguette

extra virgin olive oil

garlic powder

4 tablespoons grated parmesan cheese

15 oz. diced canned tomatoes or fresh tomatoes, strained of liquid

1 tbspn extra virgin olive oil

1 chopped anchovy or 1 tspn Asian fish sauce

2 tspns capers

12 kalamata olives diced

1/4 tsp red pepper flakes

optional garnish: fresh or dried parsley or basil

Slice 12 3/4" thick slices of bread.
Brush with olive oil and sprinkle with garlic powder.
Sprinkle parmesan cheese.
Toast in 350 degree oven on baking sheet for 15 minutes.

Into a frying pan, add 1 tbspn olive oil.
add diced tomatoes, chopped anchovy or fish sauce, capers, olives, red pepper flakes and stir. Cook over medium heat until just boiling. Simmer 5 minutes. Let cool

Spoon putanesca mix onto each crostini. Garnish with parsley.

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